Beyond Barbecue

Making the Most of your Barbecue Marinade

With Mama Sita’s Barbecue Marinade, we take you on a journey beyond the usual barbecue fare.

Chicken Barbecue

6 cups (1 kg) Boneless chicken meat, cut into 2” x 1 “ x ¼ “ strips
1 bottle (150 ml) Mama Sita’s Barbecue Marinade
Oil for basting
  1. In a bowl, marinate pieces of chicken meat and Mama Sita’s Barbecue Marinade for at least 3 hours.
  2. Skew pieces of chicken meat with bamboo sticks.
  3. Grill over live charcoal for about 4-5 minutes on each side, or to desired doneness.
  4. Baste barbeque with the remaining marinade with oil.

Pata Humba

¼ cup (60 ml) Cooking oil
4 pcs (200 g) Saba bananas, sliced diagonally about ¼ inch thick
6 cups (1 kg) Pork leg, hind quarter (pata)
½ cup (125 ml) Mama Sita’s Barbecue Marinade
3 tbsp (45 ml) Calamansi, or lemon juice
6 cups (1.5 L) Water
2 pcs (1 g) Oregano leaves
2 pcs (1 g) Bay leaves (laurel)
3 cloves (10 g) Garlic, crushed
1 pc (2 g) Star anise
1 tsp (5 g) Brown sugar
1 tbsp (7 g) Cornstarch dissolved in:
¼ cup (60 ml) Water
1 tsp (5 ml) Mama Sita’s Oyster Sauce
3 pcs (180 g) Eggs, boiled and halved
  1. Fry saba bananas in cooking oil. Set aside.
  2. In a saucepan, marinate pata in Mama Sita’s Barbecue Marinade and calamansi juice for two hours, turning occasionally.
  3. Add water, oregano leaves, bay leaves, garlic and star anise.
  4. Boil and simmer until tender.
  5. Add brown sugar, dissolved cornstarch, Mama Sita’s Oyster Sauce. Then stir and simmer until sauce thickens.
  6. When almost done, add the boiled eggs.
  7. Garnish with fried saba bananas. Serve.

Pork Asado

1 whole (1 kg) Pork shoulder (kasim)
2 cups (500 ml) Water
½ cup (125 ml) Mama Sita’s Barbecue Marinade
2 tbsp (30 ml) Rum
2 tbsp (28 g) Brown sugar
1 pc (1 g) Bay leaf
2 tbsp (15 g) Cornstarch dissolved in;
6 tbsp (90 ml) Water
  1. Combine pork, water, Mama Sita Barbecue Marinade, rum, sugar and bay leaf in a casserole. Bring to a boil.
  2. Lower the heat and simmer until the pork is tender.
  3. Remove the meat from the casserole and slice thinly.
  4. Thicken the sauce with the cornstarch and water mixture.
  5. Pour the sauce over the meat. Serve hot.

Rice Noodle Salad

1 ½ cups (250 g) Pork shoulder sliced (1/3 inch thick cube)
2 tbsp (30 ml) Mama Sita’s Barbecue Marinade
16 cups (4 L) Water, to boil
1 pack (227 g) Bihon noodles
SALAD:
1 bundle (110 g) Native lettuce, chopped
1 pc (125 g) Cucumber (medium size), julienned
¼ cup (45 g) Roasted peanuts, chopped
½ cup (100 g) Carrots, julienned
26 pcs (10 g) Basil leaves, chopped
DRESSING:
2 tbsp (30 ml) Mama Sita’s Sweet Chili Sauce
1 tbsp (15 ml) Mama Sita’s Coconut Nectar Vinegar
1 ¼ tbsp (15 g) Sugar
1 tsp (5 ml) Fish sauce (patis)
5 tbsp (75 ml) Water
  1. To make the dressing: In a small bowl, combine Mama Sita’s Sweet Chili Sauce, Mama Sita’s Young Coconut Vinegar, sugar, patis and water. Mix well.
  2. In a bowl, combine pork and Mama Sita’s Barbecue Marinade. Marinate for 15 minutes. Grill pork and slice into 2 ½ inch pieces.
  3. In a large saucepan, bring 4 liters water to a rolling boil. Blanch the bihon, rinse and set aside.
  4. In a large bowl, combine noodles, vegetables and the dressing.
  5. Top with grilled pork slice and roasted peanuts.

Beef with Spinach

1 tbsp (15 ml) Mama Sita’s Barbecue Marinade
1 ½ cups (250 g) Beef tenderloin (lomo), cut into strips
A dash each Salt and pepper
1 tbsp (15 ml) Cooking oil
1 pc (40 g) Onion, chopped, medium-sized
¼ cup (60 ml) Spinach or Swamp cabbage (kangkong)
¼ tsp (1 g) Ground black pepper
1 tbsp (7 g) Cornstarch, dissolved in;
¼ cup (60 ml) Water
  1. Marinate meat in Mama Sita’s Barbecue Marinade for at least 30 minutes.
  2. In a wok, or frying pan, heat oil. Sauté onion and beef until slightly brown.
  3. Add water and spinach and cook for three minutes. Season with salt and pepper.
  4. Pour in the dissolved cornstarch, stirring continuously until sauce thickens.
  5. Remove from heat and serve immediately.

Easy Shrimps

55-60 pcs (1 kg) Shrimps, medium-size
½ cup (125 ml) Mama Sita’s Barbecue Marinade
2 tbsp (30 ml) Cooking oil
¼ tsp (1 g) Mama Sita’s Annatto powder
1 drop Mama Sita’s Labuyo Sauce (optional)
  1. Marinate shrimps in Mama Sita’s Barbecue Marinade for 30 minutes.
  2. Drain and reserve the marinade.
  3. Heat oil, add Mama Sita’s Annatto Powder and mix well.
  4. Add the shrimps and marinade. Boil, then reduce heat to medium and cook shrimp until the sauce thickens or until the shrimp is cooked.
  5. Add Mama Sita’s Labuyo Sauce.
  6. Remove from heat and serve hot.

Spicy Sitaw

2 ½ cup (250 g) Long green beans (sitaw), cut into 1” long pcs
1 pc (60 g) Onion, chopped
2 cloves (6 g) Garlic, crushed
1 pc (10 g) Chili pepper, chopped
2 tbsp (12 g) Shrimp paste (Bagoong)
1 tbsp (15 ml) Gin
½ kg (500 g) Ground pork
2 tbsp (30 ml) Mama Sita’s Barbecue Marinade
2 cup (500 ml) Oil for frying
drop Sesame oil (optional)
  1. Deep-fry the long green beans, drain and set aside.
  2. In the same pan, get 4 tablespoon of oil used in frying. Sauté onions, garlic and chili pepper.
  3. Add the shrimp paste and stir-fry. Add the gin.
  4. Add the ground pork and stir-fry until cooked.
  5. Pour the Mama Sita’s Barbecue Marinade.
  6. Add the fried long green beans and mix well.
  7. Add the sesame oil. Serve hot.

Braised Mushrooms with Spring Ginger Sauce

10-12pcs (100g) Fresh shiitake mushroom, sliced, stem removed and set aside.
2 Tbsp (30 ml) Oil
11⁄4 cup (300ml) Water
1⁄4 cup (60 ml) Mama Sita’s Barbecue Marinade
1⁄2pc Star anise
1 tbsp (14 g) Sugar
1⁄4pc Bay leaf
2 tbsps (15 g) Cornstarch dissolved in: 6 tbsps (90 ml) Water
  1. Combine mushroom stem, water, Mama Sita’s Barbecue Marinade, star anise, sugar and bay leaves in a canister. Bring to a boil. Turn off heat and remove the bay leaf, mushroom stems and star anise. Set aside.
  2. In an another pan, heat oil and sauté, over high heat, the sliced mushrooms for 1 minute.
  3. Add the sauce and thicken the sauce with the cornstarch and water mixture.
  4. Continue cooking until sauce has thickened.
  5. Serve with steamed cuapao and Mama Sita’s Ginger Leek sauce.

Sukiyaki

4 cups Soup stock or water
6 tbsp Mama Sita’s Barbecue Marinade
½ cup Carrot strips
1 pc Onion, sliced
1 stalk Celery, sliced
1 pc Bean Curd (tokwa or tofu), cut into strips
1 cup Ubod strips or bamboo shoots (canned)
120 g Mung Bean noodles (sotanghon), soaked in water
  1. In a saucepan, boil soup stock.
  2. Add vegetables, bean curd, sotanghon and Mama Sita’s Barbecue Marinade.
  3. Boil until vegetables are almost done.
  4. Stir and simmer.

Chicken Asado

1 whole (1 kg) Chicken, cut into serving pieces
2 cups (500 ml) Water
½ cup (125 ml) Mama Sita’s Barbecue Marinade
2 tbsp (30 ml) Rum (optional)
2 tbsp (28 g) Brown sugar
1 pc (1 g) Bay leaf
1 tbsp (7 g) Cornstarch dissolved in;
6 tbsp or 90 ml Water
  1. Combine chicken, water, Mama Sita Barbecue
  2. Marinade, rum, brown sugar and bay leaf in a casserole. Bring to a boil.
  3. Lower the heat and simmer until the chicken is cooked.
  4. Remove the chicken from the casserole and place into serving platter.
  5. Thicken the sauce with the cornstarch and water mixture.
  6. Pour the sauce over the chicken. Serve hot.

Inihaw Na Pusit

12 pcs (1kg) Squid, medium-size
1 cup (125 ml) Mama Sita’s Barbeque Marinade
½ tsp (2.5 ml) Mama Sita’s Labuyo Sauce
  1. Wash and clean squid well.
  2. Take out the black ink.
  3. Take out the skin and film.
  4. In a bowl, mix all the ingredients and marinate the squid for 10 to 30 minutes.
  5. Grill squid for about 4 minutes on each side.
  6. Baste the squids with the remaining marinade with little oil.

Stir-Fried Asian Noodles

¼ kg (250g) Sirloin, sliced thinly
5 tbsp (75 ml) Mama Sita’s Barbeque Marinade
2 tsp (5g) Ginger, chopped
2 tbsp (30 ml) Cooking oil
1 pc (36g) Leeks, cut into 2-inch lengths
½ cup (40g) Carrots, sliced thinly
1 pc (90g) Zucchini, sliced
½ cup (125ml) Water
1 pack (180 g) Sotanghon noodles soaked in water for 5 minutes
1 tbsp (15ml) Mama Sita’s Oyster Sauce
1 bundle (85g) Spinach, washed and blanched for 30 sec.
1 tsp (5ml) Sesame oil or sesame seeds, toasted
Ground black pepper, to taste
  1. In a bowl, marinate the meat in Mama Sita’s Barbecue Marinade and ginger for 30 minutes. Set aside.
  2. Heat oil in a wok and stir- fry the meat until brown. Add leeks, carrots and zucchini. Cook for another 2 minutes.
  3. Add water and sotanghon noodles. Mix well and cook until noodles are tender.
  4. Add spinach and sesame oil. Season with ground black pepper.
  5. Top with sesame seeds and serve.

Barbeque Satay Style

6 cups or 1 kg Boneless chicken meat, cut into 1” x 1 “ x ¼ “ strips
1 bottle (150 ml) Mama Sita’s Barbecue Marinade
2 tbsp (30 ml) Oil for frying
20 pcs Bamboo sticks, 7 inches long
  1. In a bowl, marinate pieces of chicken meat and Mama Sita’s Barbecue Marinade for at least 3 hours.
  2. Skew pieces of chicken meat with bamboo sticks.
  3. Fry barbecues in small amount of oil in a 10” frying pan for about 4 minutes on each side or to desired doneness. Baste barbecue with the remaining marinade with oil.

Vietnamese Grilled Pork Chops

½ kg (500g) Pork chops (4 pcs)
¼ c (60ml) Mama Sita’s BBQ Marinade
1 tbsp (5g) Lemongrass (tanglad), finely chopped
1 tbsp (10g) Garlic, minced
2 tbsp (20g) Brown sugar
½ tsp (2.5ml) Mama Sita Labuyo Sauce (optional)
  1. Place pork chops in a bowl, then add rest of the ingredients.
  2. Mix and marinate for an hour.
  3. Grill over live charcoals until done, brush occasionally with the marinade.
  4. Serve with stir fry vegetables or grilled vegetables with steamed rice.

Tanigue Korean Barbecue

5 stalks (5 g) Spring onion, chopped
½ tbsp (5 g) Sesame seeds, toasted
2 tbsp (30 ml) Mama Sita’s Barbecue Marinade
1 tsp (5 ml) Sesame oil
2 pcs (250 g) Tanigue steaks
2 tbsp (30 ml) Oil
SAUCE
1 tbsp (15 ml) Mama Sita’s Barbecue Marinade
4 stalks (4 g) Spring onion, chopped
1 tsp (5 g) Sesame seeds, toasted
½ tsp (2.5 ml) Sesame oil
  1. Combine spring onion, sesame seeds, Mama Sita’s Barbecue Marinade and sesame oil.
  2. In a shallow pan, marinate tanigue for 30 minutes.
  3. Heat some oil in a skillet or flat frying pan. Fry tanigue steaks taking care not to overcrowd the pan.
  4. Combine all ingredients for the sauce and drizzle on the tanigue steaks. Serve immediately.

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